Elaboración de texturas de chocolate con tocte, pepa de sambo y maíz, como productos representativos de la provincia de Loja

Abstract

Abstract: The province of Loja stands out for being an apex of Ecuadorian culture and tradition, gastronomy is introduced in this area, since Loja gastronomy is influential throughout the country. However, there are particular products such as tocte, whose consumption and use is almost nil, because due to lackof production and overexploitation it has been progressively lost; the sambo seed or the corn, which, although they are known and used, their implementation is reduced to a few elaborations. For this reason, the present work develops a recipe book with chocolate-based formulations incorporating tocte, corn and sambo seed as representative products of the province of Loja.During the course of the investigation, information on the products was reviewed, obtaining their physicochemical and organoleptic characteristics, necessary to analyze the possible incorporations into chocolate. Thus, the formulation of recipes and the analysis of results were carried out through a focus group made up of professional chefs to subsequently create a digital recipe book where the recipes formulated with the corrections applied are evidenced.